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Wicklewood's Date and Peanut Cookies

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“Buckwheat flour lends itself perfectly to this recipe because it has a lovely nutty taste that enhances the peanut butter. Buckwheat flour is naturally gluten free and because it is actually a seed not a starchy grain, it is also low carb.”
READY IN:
35mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the dates in a small bowl with the lemon juice and add enough boiling water to cover, set for aside for 10 mins.
  2. Preheat oven to 160c.
  3. Mix the butter, peanut butter, sugar and sweetener together.
  4. Add the egg and vanilla.
  5. Drain the dates and add to the peanut butter mixture.
  6. Blend in the remaining ingredients.
  7. Roll into large balls, using a wet fork, press down onto a greased baking sheet.
  8. Bake for 20 minutes.

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